In a soup pot of boiling water add whole chickens and boil for 1-1/2-hours.
Melt butter in a stockpot over medium-heat when sizzling.
Add onion and saute for 4 minutes, add carrots, celery and saute for another minute.
Add garlic and saute 1 minutes more.
Saturday, September 3, 2016
CHICKEN AND CORN CHOWDER WITH CORN COB'S BAKED IN THE OVEN ENJOY DAN:
CHICKEN AND CORN CHOWDER WITH CORN COB'S BAKED IN THE OVEN
by CHEF DAN:
1 cup butter
4 carrots, finely diced
4 stalks celery, diced
4 onions, finely diced
4 garlic cloves, minced
2 cups all-purpose flour
6 fresh ears of corn (baked in the oven)
2 (16 Oz) packages frozen corn
15 russet potatoes, diced
10 pounds whole chickens (cooked and then shredded)
20 cups chicken stock
1 gallon whole milk
1 tablespoon EACH all-spice & nutmeg
sea salt and freshly ground black pepper to taste
1 bundled of rosemary, chives, sage, and parsley, tied in a bundle.
DIRECTIONS: (PREHEAT OVEN TO 350 F)
5 Stir flour into the mixture and make a paste.
6. Remove pot from the heat and let sit for 20 minutes.
7. Stir in fresh corn on the cob and frozen corn, potatoes, chicken, herb bundle
& stock and bring to a boil and then simmer for 1 hour
8.Stir in milk, all-spice, nutmeg, salt & pepper into the chowder
9.Bring back to a boil and simmer for 40 minuets.
10.Remove herb bundle
11 season with salt and pepper.
BAKED CORN: (PREHEAT OVEN TO 350 F)
6 ears of corn
Rinse corn in cold water.
Coat with olive oil and salt& pepper
Place on t he preheated oven bake for 30 minutes.
Remove and pull OFF the husks and shave off the kernels.
ENJOY DAN: BON-APPETITE!!